eggs = dinner

Spaghetti Carbonara (from Ruth Reichel)
Ruth Reichel is the former editor of Gourmet magazine. I learned her recipe for spaghetti carbonara in her great book Garlic and Sapphires.
Tortilla Española (from Mario Batali)
This is basically the recipe we did in class, with a few exceptions. I don't think it's necessary to add the potato mixture into the bowl of eggs. Simple pour the beaten eggs over your onion and egg mixture. More importantly I would not use the broiler! A low oven 350 to 400 degrees is a more gentle approach and give you a less browned, but more tender tortilla.
Spinach and Egg Cup (from Epicurious)
This is basically the recipe we did in class, except for we steeped the cream with lightly cooked shallot and winter savory instead of country ham. Play around with other ways to flavor the cream (garlic, rosemary, thyme). Also dotting the tops with butter seems a bit over the top.
Here's a great video from the British Chef Heston Blumenthal. Covers a lot of ground!

Never Buy Salad
Dressing Again!

Basic Vinaigrette
Here's a nice video from Better Homes and Gardens. The basics are simple the key is to taste, taste, taste and see what ratios work for you and your family!


Aioli (from José Andrés)
I'm not sure what's up with the vegetable oil in this recipe. I would use all olive oil. Below is a video of the process from another chef.


Caeser Salad (from Julia Child)
You can watch Julia and Jacques Pépin make a Caesar and other salads on Hulu.

Blue Cheese Dressing (from Epicurious)
This is basically the recipe we used white wine vinegar, and omitted the mayo.